Fenugreek seeds - seeds whole

SHORT DESCRIPTION
Fenugreek seeds are an important and common ingredient in curry mixes. Fenugreek seeds and leaves are widely used in oriental cuisine. The seeds can also be found in bread seasoning. They are excellent in mango chutneys and lentil dishes.

USE
Fenugreek is one of the oldest spice plants on earth; this spice is also known as "Greek hay". Fenugreek gives curry its power; Indians can no longer imagine their curry dishes without it.

GOOD TO KNOW
This spice goes particularly well with vegetarian dishes, such as lentils, spinach, potatoes; of course, creativity can run wild here, it goes with all dishes that crave that certain oriental zest.

TASTE
Fenugreek has a spicy, salty aroma, which is also reflected in its taste, although here a strong bitter note predominates. This bitter aroma is strongly reminiscent of lovage and celery.

PRODUCTION
This spice plant originally comes from the Persian Empire. The use of fenugreek can be traced back to ancient Egypt, where it was used as food, more often as a natural remedy, and in religious rituals. Fenugreek arrived in Europe through Charlemagne, who cultivated foreign plants. The cultivation of fenugreek in Germany was revived by Father Kneipp (the namesake of Kneipp medicine and hydrotherapy), and it became part of traditional folk medicine.